Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Poolish: Mix all Ingredients for 4 minutes slow, until smooth and no lumps are remaining. We recommend using water with a temperature of 28°C.
Once mixed, cover the bowl and leave at room temperature for 4 - 6 hours.
Keep overnight in a fridge for 10 - 12 hours still covered.
Main Dough: Mix poolish, wheat flour, rex milano, wheat sour, format v2000, salt and instant yeast with 170 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
Add the rest of the water, 30 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the oil and mix for a further 1 minutes slow and 1 minutes fast.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 30 - 40 minutes.
Scale the dough into 220 g pieces and mould the dough in oval. Place on dry cloth. Cover and start intermediate proof for 10 minutes.
Mould the dough in your preferred shape, we recommend long and oval. Dip the tops of the dough pieces into rye flour and place the dough pieces onto a greased baking tray.
Allow to final proof for 50-60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake
Score the dough, we recommend 3-4 long score across the dough.
The oven should have a temperature of 230°C when you put the baguettes in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
